Recipe: 20 Minute Moroccan Couscous Salad

If time is not on your side, this is the recipe for you! Buy your shrimp peeled for an extra speedy supper.

Ingredients

Ras al Hanout Spice Blend:

• ¼ tsp paprika
• ¼ tsp ground cinnamon
• ¼ tsp cumin
• ¼ tsp coriander
• ¼ tsp turmeric
• ⅛ tsp cayenne pepper
• 1 tsp salt

Couscous:

• 2 cups couscous
• 2 cups boiling water
• 1 tbsp olive oil

Shrimp:

• 1 lb shrimp, peeled, tails on
• ¼ cup harissa sauce
• Juice of half a lemon
• 1 clove garlic, rasped or pressed
• Pinch of salt
• 2 tbsp olive oil

Assembly:

• ½ cup dried figs, quartered
• ½ cup toasted almonds, chopped
• ½ cup feta, crumbled
• ¼ cup fresh mint, roughly chopped
• ¼ cup fresh parsley, roughly chopped
• 4-6 cups fresh baby arugula
• Juice of ½ lemon (pickled or fresh)

Preparation

In a large heatproof bowl whisk together Ras Al Hanout Spice Blend and couscous. Pour boiling water into bowl, stir and place plastic wrap over bowl. Set aside, should be cooked in 10-12 minutes. Heat a non-stick skillet over medium heat. In another bowl combine shrimp, harissa sauce, garlic, lemon juice and salt. Toss until shrimp are covered in sauce. Add oil to your hot pan, add shrimp and cook for 2-3 minutes per side. While shrimp is cooking, roughly chop herbs, figs and almonds and halve tomatoes. Once couscous is cooked, drizzle with olive oil and fluff with a fork. Add feta, figs, almonds, tomatoes, herbs and arugula to bowl, toss. Arrange on a large plate or platter, top with shrimp. Squeeze over lemon juice.

Quick cooking tips:

Boil water in an electric kettle and pre-heat your pan for a dinner that will come together in under 20 minutes.